12 recipes for making adjika from zucchini for the winter you will lick your fingers

12 recipes for making adjika from zucchini for the winter you will lick your fingers

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Adjika from zucchini for the winter according to recipes "Lick your fingers" is quite easy to stock up. The base grows in any garden. The advantage of the recipes is the ability to use overripe zucchini with a dense skin. The taste will still be excellent.

This seasoning is common in the Caucasus. It is prepared in Georgia, Armenia, Abkhazia. Each country has its own recipes. The word from the Armenian language is translated as “bitter”.

Main ingredients: pepper (sweet and hot), garlic, tomatoes. And there are recipes with a different basis. Zucchini reduces the amount of staples and preserves the traditional flavor.

Features of the dish

In the Caucasus, not a single feast is complete without a spicy and bitter seasoning. It makes it easier to digest heavy meat and flour foods. It is eaten with cheese, barbecue, lavash.

In other regions, traditional dishes have their own characteristics. But people fell in love with the unusual supplement. It is cooked almost everywhere. The taste is slightly adjusted: the dish becomes less spicy and bitter.

Gardeners want to make a seasoning from vegetables grown on the site. Garlic, carrots, onions delight summer residents with a bountiful harvest. And peppers have a long growing season. In a cool summer, the harvest is negligible.

Zucchini are less capricious. 5-6 bushes provide an abundance of fruits for a family of 4. Pumpkin has a neutral flavor and can partially replace the base.

The only challenge: the squash is acid-free (a natural preservative). Ingredients should be added to correct the deficiency. Prepared canned food must be carefully sterilized. The fulfillment of these conditions will allow you to enjoy the seasoning in the cold winter months.

We prepare the necessary ingredients

The success of the preparation is the correct choice of the ingredients of the dish. How to proceed:

  1. Young and mature zucchini are suitable for cooking. In the first case, the base is softer.
  2. Raw materials must be thoroughly washed. Rotten or damaged vegetables must be discarded.
  3. Peel off the skin and remove the seeds from overripe zucchini. In young fruits, cut off the stalk.
  4. Tomatoes are allowed to take overripe, wrinkled. The main condition is a whole skin.
  5. Be sure to peel the seeds of the peppers.
  6. Bitter peppers should be immersed in cold water for 2 hours before use. Change the water every hour. This procedure will eliminate the excessive pungency of the product.
  7. The upper covering scales are removed from the garlic. In young heads, they are still wet. They should also be cleaned off.
  8. To grind the constituents, some gardeners prefer to use a meat grinder with a fine grid. The result is a finely grained mass. When using a blender, the paste acquires a uniform consistency.
  9. Most recipes indicate the weight of the refined ingredients. Weigh the total weight first, then subtract the weight of the cleanings.

It is important to observe the indicated proportions: violation of the ratio will lead to spoilage of canned food... The gardener will waste time and food.

Methods for making adjika from zucchini

Gardeners know a huge number of recipes. They prepare a seasoning with non-standard additives, adapt the dish to the vegetables and fruits grown on the site. The taste is excellent.

Classic recipe

This is the simplest variation on the popular Caucasian recipe. Even beginner conservatives will make the dish. The product serves as a side dish, it can be used as a spaghetti sauce, an addition to meat, vegetable stews and fish, just to eat with bread.

What to cook:

  • 1 head of garlic;
  • the main components are taken in the maximum amount: tomatoes and zucchini, 1.5 kilograms each;
  • hot pepper (preferably red) - 2 pieces;
  • carrots - 500 grams;
  • sweet salad onions (preferably white) - 500 grams;
  • ground black pepper - a teaspoon;
  • refined oil - 1 glass;
  • granulated sugar - 6 tablespoons;
  • salt - 3 tablespoons;
  • nine percent vinegar - 100 milliliters.

How to cook:

  • grind raw materials to the desired size of fractions;
  • Process garden fruits separately, put them in different dishes;
  • put the mass in a cauldron, cauldron (do not add garlic);
  • stir thoroughly;
  • put on medium heat;
  • after the beginning of the boil, cook for 40 minutes (there should not be strong boiling);
  • to prevent burning from time to time, stir the composition;
  • put garlic, salt, sugar, butter and cook by boiling for 10 minutes;
  • pour in vinegar, bring to a boil.

Delicious seasoning prepared. You can adjust the salty-sweet ratio at your own discretion. Prepare packing utensils in advance: bottles, cans. The mixture removed from the fire is immediately packed and rolled up.

Adjika needs long self-pasteurization. The container with seasoning should be turned over with the lids down and wrapped. Store in a room after cooling.

With the addition of apples

This variation came from regions rich in apples. Gardeners have solved the problem of processing by creating an original recipe. Sour fruits add a piquant flavor to the bitter seasoning. What to prepare:

  • sour apples (preferably Antonov's) - 1 kilogram;
  • tomatoes - 500 grams;
  • garlic - 3 heads;
  • zucchini - 5 kilograms;
  • carrots - 1 kilogram;
  • hot pepper - 150 grams;
  • sweet pepper - 1 kilogram;
  • nine percent vinegar - a glass;
  • salt - 4-6 tablespoons without a slide;
  • sugar - 180-200 grams;
  • allspice - 1 teaspoon;
  • refined oil - 500 milliliters;
  • parsley, dill, cilantro, celery - to taste and as desired.

How to proceed:

  • grind the ingredients to the desired structure;
  • put in a cauldron (no garlic);
  • put on fire;
  • cook after boiling for 40 minutes over low heat;
  • add garlic, salt, sugar, oil, ground pepper, herbs;
  • cook for 10 minutes;
  • add vinegar;
  • bring to a boil and remove from heat.

Immediately screw tightly into previously sterilized containers, turn upside down and wrap tightly. When the contents have cooled, move the container to a place protected from light, where the room temperature is maintained.

Superbly sour adjika will perfectly complement meat and fish dishes. Sometimes gardeners use it as a sauce for pizza and burgers.

Adjika with tomato paste and bell pepper

Tomatoes do not always grow in the right amount in the garden. There are barely enough tomatoes for food. And there are surplus zucchini. For hot spices, use tomato paste. You can buy it at any store.

What you need:

  • tomato paste - one can, with a volume of 350-400 grams;
  • water - 1 liter;
  • zucchini - 3 kilograms;
  • sweet pepper - 1 kilogram;
  • bitter pepper - 3-4 pieces;
  • garlic - 2 heads;
  • onions - 300 grams;
  • sugar - 200 grams;
  • salt - 4 tablespoons without a slide;
  • refined oil - 1 glass;
  • nine percent vinegar - 1 cup

Cooking steps:

  • grind the components;
  • dilute tomato paste with water and stir (lumps are not allowed);
  • put vegetables (without garlic) in a cauldron, pour tomato paste;
  • bring to a boil and simmer for 40 minutes;
  • add garlic, salt, sugar, oil, ground pepper and cook for 10 minutes;
  • add vinegar, boil and remove from heat.

Put the seasoning in previously sterilized containers, plug it tightly, put it upside down and wrap it tightly. After cooling, the spice stands perfectly in a dark corner of the room.

Sometimes gardeners use blanks as a cold snack. Adjika is served at the beginning of a hearty meal for better digestion.

With tomato juice

Some gardeners prefer to add tomato juice to adjika from zucchini. Tomato's harvest year allows you to prepare the seasoning with your own ingredient. Overripe, crumpled tomatoes with a whole skin are suitable for juice. What you need:

  • mature large zucchini - 5 kilograms;
  • any refined vegetable oil - 500 milliliters;
  • bitter (hot) pepper (preferably red) - 3 pods;
  • fully ripe tomatoes for juice - 1.5 kilograms;
  • carrots - 1 kilogram;
  • garlic - 3 large heads;
  • sugar - 200 grams;
  • salt - 4 tablespoons with a slide;
  • nine percent vinegar - half a glass.

How to cook:

  • peel the tomatoes and squeeze out the juice;
  • peel vegetables, cut into pieces and chop;
  • put prepared raw materials (without garlic) into a cauldron;
  • measure out 500 milliliters of tomato juice, pour the mixture;
  • stir the mass thoroughly with a wooden spatula;
  • turn on the smallest heating of the stove;
  • on minimal heating, bring the semi-finished product to a boil, the mass should be cooked for half an hour, while it is necessary to constantly stir (the liquid should not boil too much);
  • put garlic, sugar and salt and boil for 10 minutes (stirring again);
  • add vinegar, boil and remove from heat.

Immediately pack in sterile jars, roll up, wrap up. After cooling down, tasty canned food is stored on the floor at home.

Spicy with hot peppers and herbs

This is a dish for savory food lovers. The multi-colored seasoning burns the sky in the full sense of the word. It will perfectly complement the meat menu.

Unlike all other methods of making zucchini seasoning, this recipe contains a large amount of pepper, which causes a burning sensation.

What you need to take:

  • fully ripe zucchini - 2.5 kilograms;
  • red hot pepper - 200 grams;
  • multi-colored (for beauty) sweet pepper - 500 grams;
  • carrots - 500 grams;
  • spicy onions - 500 grams;
  • any refined vegetable oil - 1 glass;
  • salt - in the amount of 2 tablespoons;
  • sugar - in the amount of 4 tablespoons;
  • a bunch of young greens: cilantro, parsley and dill;
  • nine percent vinegar - 2/3 cup.

How to proceed:

  • wash the herbs well, then dry on a towel and cut into the smallest pieces;
  • garden fruits must be peeled, then chopped finely, for example, using a blender, and put in a cast iron or copper boiler;
  • pour abundantly with oil and stir well, but not with a metal, but with a wooden spatula;
  • keep the resulting mass on low heat for 50 minutes, and stir regularly during cooking;
  • then in the container, throw sugar, salt, as well as garden herbs to taste, and cook for another 10 minutes, continuing to stir;
  • add vinegar in portions, stir again and finally wait again for the mass to boil;
  • turn off heating.

After the product is cooked, it should be immediately placed in glass containers, which must be pre-sterilized. After seaming, the cans are placed upside down and wrapped tightly from all sides. When the seasoning cools down, storage containers are placed in a room with a cool temperature regime.

Harvesting with apples and carrots for the winter

This type of canned food contains carrots. Unleavened zucchini is complemented by a sweet and sour combination: apples-carrots. The sweet root vegetable makes the preparation pleasant and soft in taste. Sour apples turn an ordinary zucchini dish into a unique delicacy. Such adjika is eagerly eaten by children.

What to prepare:

  • 5 kilograms of fully ripe zucchini (young for seasoning too tender);
  • 12-15 pods of multi-colored (for beauty) hot pepper;
  • 2 heads of garlic (you can take the Rocambol hairstyle);
  • 200 grams of white salad onions;
  • 500 milliliters of any refined vegetable oil;
  • 200 grams of sugar;
  • 100 grams of salt;
  • 1 kilogram of sugary carrots;
  • 1 kilogram of sour (Antonov's) apples;
  • a glass of vinegar nine percent.

Making a sweet and sour zucchini seasoning with carrots and apples is not difficult:

  • chop vegetables to the desired size and put in a cauldron;
  • stir thoroughly with a wooden spatula;
  • cook at minimum heat for 20 minutes (you need to stir constantly);
  • add oil, salt, sugar and cook with vigorous stirring for 30 minutes;
  • Pour vinegar in portions, bring to a boil for the last time and remove from heat.

Prepack adjika immediately. The bookmark is required to be made in sterile jars. After sealing, the containers should be turned over and wrapped. Products are stored at room temperature.

Adjika squash without sterilization

In fact, here, instead of the usual sterilization, there is a well-known technique: self-pasteurization. After packing adjika from zucchini in prepared cans, canned food is wrapped up and slowly cool in this form. Bacterial colonies die under the influence of vinegar and prolonged high temperatures.

The composition of the required ingredients:

  • fully ripe zucchini - 5 kilograms;
  • multi-colored (for beauty) hot pepper - 5-6 pods;
  • carrots - 1 kilogram;
  • ripe red (for acid) tomatoes - 1 kilogram;
  • salt - in the amount of 100 grams;
  • sugar - in an amount of 200-hundred grams;
  • multi-colored (for beauty) sweet pepper - 1 kilogram;
  • apples (sour or sweet - all the same) - 1 kilogram;
  • any refined vegetable oil - 500 milliliters;
  • nine percent vinegar - 2/3 cup.

How to proceed:

  • put chopped vegetables (except tomatoes) into a cauldron;
  • stir thoroughly with a wooden spatula or spoon;
  • stirring constantly, cook on minimum heat for 15 minutes;
  • lay the tomatoes and cook for 35 minutes (you need to stir constantly);
  • add butter, salt, sugar and cook for 10 minutes (stirring again);
  • add vinegar in parts, bring to a boil for the last time and remove from heat.

The success of this recipe for adjika zucchini is the exact and consistent implementation of the recommendations.

Ready-made canned food is packaged, capped, wrapped. Self-pasteurization will take care of the rest. After cooling, store in a cool place: in the cellar or in the refrigerator.

"Five minutes"

To prepare such adjika from zucchini, you will need a pressure cooker. A modern saucepan is absolutely safe if the rules of operation are followed. This is an easy way to preserve quickly.

What to prepare:

  • fully ripe zucchini - 2 kilograms;
  • multi-colored (for beauty) hot pepper - in the amount of 5 pods;
  • multi-colored (for beauty) sweet pepper - in the amount of 300-hundred grams;
  • garlic (you can use the Rocambol hairstyle) - in the amount of one 1st head;
  • ripe red tomatoes - in the amount of 1 kilogram;
  • sugar - in the amount of 200 hundred grams;
  • salt - in the amount of 70 grams;
  • any refined (and better deodorized) vegetable oil - 200 milliliters;
  • nine percent vinegar - 2/3 cup.

How to cook properly:

  • chop all vegetables and put in a large container (a basin or a kettle is suitable);
  • immediately add all the other ingredients (except vinegar);
  • stir with a wooden spatula;
  • pour into the bowl of the pressure cooker to the specified maximum volume;
  • select one of the modes: "baking", "stewing", "vegetables" and set the time - 5 minutes;
  • after the end of the process, pour in vinegar, stir.

Pack the finished products in clean cans, cool and store in the refrigerator.

The pressure cooker bowl may not hold the entire mixture at once: it is recommended to lay the raw materials in several steps... The vinegar is added in proportion.


This unexpected combination results in awesome canned food. But such adjika is not suitable for people watching the figure: it turns out too fatty and high-calorie.

What you need:

  • fully ripe zucchini - 1 kilogram;
  • multi-colored (for beauty) hot pepper - in the amount of 3 pods;
  • an average pack of mayonnaise - about 200 grams;
  • multi-colored (for beauty) sweet pepper - in the amount of 500-hundred grams;
  • garlic (you can take blue) - in the amount of 1 head;
  • sugar - in the amount of 2 tablespoons;
  • salt - in the amount of 1 tablespoon;
  • ripe red tomatoes - in the amount of 500-hundred grams;
  • salad white (it is not too spicy) onions - 200 grams;
  • any vegetable refined (and better deodorized) oil - 1/4 cup;
  • nine percent vinegar - 1/4 cup.

How to cook adjika from zucchini and mayonnaise:

  • using a meat grinder or blender, grind all vegetables to the desired size of fractions and put in a cauldron (except for garlic);
  • mix thoroughly with a wooden spatula;
  • on minimal heat and with constant stirring, cook for 30 minutes;
  • add oil, salt, pepper and boil for another 20 minutes (stirring again constantly);
  • add mayonnaise first and stir until smooth;
  • slowly pour the vinegar and at the same time thoroughly stir the contents of the dishes;
  • with constant stirring, bring to a boil for the last time and remove from heat.

In a well-made adjika, mayonnaise is not visible: when eating, you only feel its taste... Pack up the prepared seasoning in sterile jars, seal and wrap. After cooling, store in the refrigerator or cellar.

With tomatoes

Adjika from zucchini with tomatoes is a nice addition to the meat menu. The pungency can be adjusted as you wish. Lightly bitter seasoning is recommended as a side dish.

What you need:

  • fully ripe zucchini - 2.5 kilograms;
  • garlic (preferably blue or Rocambol) - 1 head;
  • nine percent vinegar - 1/2 cup;
  • multi-colored (for beauty) hot pepper - in the amount of 100 grams;
  • strong ripe red tomatoes - in the amount of 500-hundred grams;
  • any refined vegetable oil - in the amount of 100 milliliters;
  • multi-colored (for beauty) sweet pepper - in the amount of 200 grams;
  • two ordinary tablespoons of sugar;
  • one standard tablespoon of salt.

How to cook:

  • grind the garden fruits and pour the resulting mass into a cast iron or copper boiler;
  • stir the resulting product with a wooden spatula until it turns into a single substance;
  • Stir and cook continuously at minimum heat for 30 minutes;
  • pour the required amount of sugar, salt to taste, and also add oil, then cook at minimum heat for 10 minutes in a boiling state, constantly stirring the mass;
  • add vinegar in portions and, constantly stirring, wait until the mass begins to boil again, then remove the boiler from the stove.

Pack the hot seasoning in containers that were originally sterilized (the jar is filled up to the neck), seal and wrap tightly on all sides. After cooling down, store in a room with normal room temperature.

With zucchini

The zucchini are related to the squash. This crop has more juicy, tender and watery pulp. The advantage of the vegetable is that it retains its delicate consistency even when overripe. Adjika can be made with zucchini in the same way as with zucchini. What ingredients are needed:

  • ripe or young zucchini - 5 kilograms;
  • Spanish garlic Rocambol or other garlic that does not have a strong pungency - 1 head;
  • sunflower or any other oil, but necessarily refined vegetable oil - in the amount of 500 hundred milliliters;
  • 3 pods of multi-colored (for beauty) hot pepper;
  • thick tomato paste - in the amount of 500-hundred grams;
  • salt - 2 tablespoons;
  • sugar - 4 tablespoons;
  • nine percent vinegar - half a glass.

Seasoning preparation:

  • all garden fruits and herbs must be cleaned, then grind with the help of your favorite kitchen helpers, such as a blender or a meat grinder;
  • stir the resulting mass with a wooden spatula to a single consistency;
  • put in a large cast iron or copper boiler;
  • stir continuously on low heat, cook for 10 minutes;
  • place tomato paste in a cauldron without diluting it with liquid, as well as sugar, oil and salt to taste, then cook on low heat in a sealed container for 40 minutes, continuing to stir from time to time;
  • in portions and regularly stirring, add vinegar, then bring the mass to a boil, after which you can take the container from the stove.

The finished seasoning will come out soft and tasty. It should be packaged hot, sterilized and placed in any room with a cool temperature regime.

Method of cooking in a multicooker

Many gardeners have a kitchen assistant - a multicooker. With its use, it will turn out to prepare any aromatic seasoning from zucchini.

The advantages of such a device are:

  • uniform heating from 3 sides;
  • non-stick coating;
  • the ability to add ingredients during cooking;
  • setting the timer for the required time.

It is important not to exceed the specified maximum volume of the bowl: then cooking adjika zucchini in a multicooker will give you pleasure..

How to store adjika correctly

Most recipes involve sterilization or self-pasteurization. This seasoning can be stored in a regular room: on a shelf or in a dark corner.

But sometimes ingredients are added that change the conditions. Then adjika should be stored in a cellar or refrigerator. It is important to remember: an open jar should be kept in the refrigerator for 1-2 days.

Watch the video: Кюфта по Сочински из курицы. (August 2022).